These Teriyaki Salmon Parcels are great for adding a fun element to a fish dish. The preparation is a fantastic way of learning excellent knife skills and making perfect measurements.
Ingredients
Serves One
- 1 Tsp Soy Sauce
- 1 Tsp Honey
- ½ Garlic Clove
- Drop of Vegetable Oil
- 50g Tenderstem Broccoli
- 100g Salmon Fillet
- 1 small piece ginger
- ¼ Red Chilli
- 1 Spring onion
- 50g Rice
Directions
- Heat the oven to 180ᵒc.
- Finely chop the garlic, ginger and chilli. Place into a bowl.
- Cut the ends of the broccoli off and thinly slice the spring onion and put aside for later.
- Add the soy sauce and honey to the garlic, ginger and chilli.
- Check the salmon fillet for any small bones.
- Cut out a 30x30cm piece of tin foil and brush the foil with vegetable oil.
- Place the broccoli on the one side of the foil and place the salmon on top.
- Spoon the sauce over the salmon fillet. Season with salt and pepper.
- Fold the empty side of the foil over the salmon. Seal the edges by folding together multiple times. Place the parcel on a baking sheet.
- Cook in the middle of the preheated oven for 15 minutes.
- Meanwhile, rinse the rice in a sieve under running cold water. Add the rice with 50ml of water to a saucepan. Allow to boil and then reduce the heat and cook until the rice is soft and fluffy. Drain any excess water in a sieve.
- Open the parcels and check that the salmon has paled in colour and has a flaky texture.
- Serve with the rice and spring onions.
